Cauliflower Hash Browns Breakfast Casserole
Load up the slow cooker, press a few buttons, and wake up to a warm, hearty meal with this cauliflower hash brown breakfast casserole. Packed with savory sausage, fluffy eggs, and melted cheddar, it’s a gluten-free (and low-carb) must-have for busy folks.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Slow cooker
- Dietary Info: Gluten-free
- Skill Level: Easy
Imagine waking up to the delicious smell of breakfast, ready to eat with almost no effort. This cauliflower hash browns breakfast casserole lets your slow cooker do all the work overnight, delivering a warm, hearty meal by morning. A fuss-free start to the day, it’s perfect for busy weekdays and/or when you need to feed a crowd. Did someone say, “Christmas morning brunch!”?
Similar to my classic oven-baked Tater Tot Breakfast Casserole, this version swaps tots for shredded cauliflower and uses sausage instead of bacon. Fluffy eggs and melted cheddar bring it all together for a rich, satisfying dish that’s naturally gluten-free and low-carb. Say hello to your new favorite breakfast. It’s easy, flavorful, and ready when you are.
Why This Hash Browns Breakfast Casserole Is a Brunch Must
Ready to meet your new go-to busy-day breakfast? Here’s why this is it:
- Packed with flavor. With savory sausage, fluffy eggs, melted cheddar, and golden cauliflower “hash browns,” all simply (but beautifully) seasoned, this breakfast casserole hits all the right notes. What a satisfying way to kick off your day.
- Wake up to breakfast. All you have to do is a little whisking and a little slicing and dicing before you load your slow cooker up, press a few buttons, and hit the hay. Next thing you know, you’ll be waking up to a delicious, ready-to-eat breakfast. It’s a game-changer for busy families, especially when you’re hosting guests for the holidays.
- Diet-friendly and adaptable. Naturally gluten-free, low-carb, and highly adaptable, this recipe is ideal for those of you catering to a variety of dietary preferences. Easily swap out proteins or cheeses to match your needs and/or taste preferences.
What You’ll Need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down or tap the arrow for the full recipe card with measurements.
- Large eggs – You’ll need a full dozen, so be sure to buy enough.
- Milk – I like whole or 2% milk for this recipe, but half-and-half will also work if you want a richer casserole. I find that lower-fat dairy products yield a runny result.
- Seasoning – Dry mustard, salt, and pepper. I prefer Kosher salt and freshly ground black pepper. Dry mustard is my secret ingredient for enhancing the flavors of the eggs and especially the cheese.
- Cauliflower – Shredded. You’ll need ~1 small head. You can also use about 3-4 cups of pre-shredded cauliflower or frozen cauliflower rice. If you use a frozen product, allow it to thaw and then drain any excess moisture before you get started.
- Onion – Diced. Yellow or white onions are my top picks. Shallots would also work.
- Pre-cooked breakfast sausages – I used frozen turkey sausage, slightly thawed and sliced. Pork sausage is fine too.
- Shredded cheddar cheese – Shred the cheese fresh from the block for the best flavor (and optimal melting). Pre-shredded cheese is often coated with starches to prevent clumping and won’t yield the same results.
How to Make a Cauliflower Hash Brown Breakfast Casserole
This breakfast casserole is SO easy to make. Here’s a quick look at how it’s done (see the recipe card below for more thorough instructions):
- Prep. Grease a 6-quart slow cooker.
- Beat. Lightly beat together the eggs, milk, dry mustard, salt, and pepper.
- Slice ‘n dice. Shred the cauliflower, dice the onion, and slice the breakfast sausages.
- Layer. Spread 1/3 of the shredded cauliflower in the bottom of the slow cooker. Top with 1/3 of the onion and season with salt and pepper. Layer on 1/3 of the sausage and 1/3 of the cheese. Repeat the layers twice.
- Add the eggs. Pour the egg mixture over everything.
- Cook. Cook on low for 5-7 hours.
Tips for Success
Before you get started, have a read through the following tips and tricks for the best results:
- Grease the slow cooker. This casserole WILL stick to the basin of your slow cooker if you don’t grease it liberally. Cooking spray or butter will do the trick.
- Room temperature eggs. For a fluffier texture, bring the eggs to room temperature before lightly beating them with the milk and seasonings.
- Squeeze. If you’re using frozen cauliflower, squeeze as much moisture out of it as possible to prevent a watery casserole.
- Even layers. When layering everything into the crock pot, aim for even distribution so every bite has a perfect blend of flavors and textures.
- No peeking. Resist the urge to lift the lid of the slow cooker as the casserole cooks. This will release steam and heat, which can disrupt the cooking process and prolong the cooking time.
- Cook through. I prescribed 5-7 hours in the slow cooker for this casserole, but slow cookers vary in the way they cook, so start checking on it ~5 hours in, and then every ~30 minutes after that until the eggs are set and the top is golden-brown.
How to Store and Reheat Extras
- Refrigerator. Once cool, transfer any leftover casserole to an airtight container. It’ll keep in the fridge for up to 4 days.
- Freezer. Seal leftover breakfast casserole in a freezer-safe airtight container. You can store it in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat. Transfer your leftovers to a baking dish and cover with aluminum foil. Bake at 325°F for 15 minutes or until heated through. In a hurry? Microwave individual portions in 30-second intervals until warm.
Variation Ideas
Wondering if you can play around with this recipe a bit? Absolutely, you can! Here are a few fun ways to make it your own:
- Protein swap. I thawed out some pre-cooked turkey sausage and sliced it up, but you could cook and crumble fresh breakfast sausage (or bacon) and use that instead. Chopped ham would also do the trick. Vegetarian? Leave the sausage out entirely or replace it with a vegetarian breakfast sausage.
- Consider a different cheese. Instead of cheddar, feel free to use Pepper Jack, Mozzarella, Gouda, or even something like goat cheese or feta. You can always mix and match if you’d like.
- Veggie additions. Whether it’s sauteed mushrooms or bell pepper, blistered tomatoes, or [insert your favorite veggie here], adding extra vegetable matter to this casserole is super easy. Just layer it in with the rest and cook as you normally would.
- Spruce up the seasoning. I kept things simple with dry mustard, salt, and pepper, but that doesn’t mean you can’t get creative. Add a little smoked paprika or Cajun seasoning for a flavor blast. Fresh (or dried) herbs like parsley, oregano, or an Italian seasoning blend would also be nice.
Make It a Meal
While this breakfast casserole with hash browns is fabulous as is, I like serving it as part of a larger spread. Here are a few of my favorite pairings:
- Sweeten things up. Complement this savory breakfast with a sweet treat. Consider serving it alongside fluffy Gluten Free Buttermilk Pancakes, light and airy Gluten Free Glazed Air Fryer Donuts, or a comforting slice of Pumpkin Crumb Cake.
- Fresh fruit. Brighten your meal with a vibrant fruit salad. My Mango Berry Fruit Salad is to die for. So is this creamy Creamy Fruit Salad and my sunny Sunrise Tropical Fruit Salad.
- Wash it down with a smoothie. If you prefer to sip your fruit, whip up a smoothie. I have been loving this Blueberry Cheesecake Smoothie and my zesty Orange Smoothie. This Spiced Banana Chai Tea Smoothie is another excellent choice.
- A breakfast beverage. Complete your breakfast spread with your favorite coffee, tea, or hot chocolate. This Cold Brew and Blended Iced Coffee is always a hit, but as the weather gets colder, I have been obsessed with all things hot chocolate. Try my indulgent Peanut Butter Hot Chocolate, a spicy Mexican Hot Chocolate, or this festive Peppermint White Hot Chocolate.
More GF Breakfast Ideas
On the hunt for more morning favorites? Check these out:
Cauliflower Hash Browns Slow Cooker Breakfast Casserole
Wake up to a hearty breakfast with this crockpot cauliflower hash brown breakfast casserole. It's packed with savory sausage, fluffy eggs, and melted cheddar. A gluten-free must-have for busy humans.
Servings: 8 servings
Ingredients
- 12 large eggs
- ½ cup milk
- ½ teaspoon dry mustard
- 1 teaspoon kosher salt , plus additional to season the layers
- ½ teaspoon pepper , plus additional to season the layers
- 1 small head cauliflower , shredded (about 3-4 cups, see Note 2)
- one small onion or half a medium onion , diced
- 10 ounces pre-cooked breakfast sausages slightly thawed, if frozen, and sliced (See Note 2)
- 2 cups shredded cheddar cheese (about 8 oz.)
Instructions
- Grease or coat a 6-quart slow cooker with cooking spray.
- Lightly beat together 12 large eggs, ½ cup milk, ½ teaspoon dry mustard, 1 teaspoon kosher salt, and ½ teaspoon pepper. Set aside.
- Use the shredding blade of a food processor or a box grater and shred 1 small head cauliflower to end up with about 3-4 cups shredded cauliflower. Dice one small onion or half a medium onion, and slice 10 ounces pre-cooked breakfast sausages.
- Place about a third of the shredded cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion. Season with salt and pepper, then top with about a third of the sausage and a third of the 2 cups shredded cheddar cheese. Repeat the layers two more times.
- Pour the egg mixture over the contents of the slow cooker.
- Cook on low for 5-7 hours, or until eggs are set and the top is browned.
Notes
- You can also use about 3-4 cups of fresh pre-shredded cauliflower or frozen cauliflower rice. If you use frozen, thaw it out and drain excess moisture.
- I used two 5-oz packages of frozen turkey sausage. You can also omit, or use about 1 lb bulk breakfast sausage or bacon, cooked and crumbled, or chopped ham.
Nutrition Facts
Cauliflower Hash Browns Slow Cooker Breakfast Casserole
Amount Per Serving (1 slice)
Calories 344
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 301mg100%
Sodium 824mg34%
Potassium 439mg13%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 22g44%
Vitamin A 683IU14%
Vitamin C 35mg42%
Calcium 275mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Hey there! Awesome recipe. Got it in my crock pot now! Question: it’s almost done but is SUPER watery. You’re recipe doesn’t mention cooking the cauliflower first. Was I supposed to?
Lauren, I’m sorry that I didn’t see your comment until this morning.
No, you do not cook the cauliflower first. I’m not sure why the hash browns were watery when you made them, but I suppose moisture content could vary based on the size of the cauliflower. Next time you make it, perhaps try keeping it on low, with the lid off for a short time near the end of the cooking time. This may allow some moisture that naturally builds up in the slow cooker to evaporate.
Looks yummy. I had a couple of questions though.
I am always confused when people say a head of cauliflower. Are we talking a small or large head of cauliflower? Do you know how much it would make when measured out?
What is the best way to shred cauliflower?
And okay, one more question, can heavy whipping cream be substituted for the milk?
I have not tried heavy cream. I would be a bit concerned about it cooking so long in the slow cooker. As far as shredding, I personally like to use the shredder blade for my food processor, but you can do it by hand on a cheese grater. I have seem some really large heads of cauliflower lately in one of the grocery stores near me, and that would probably end up with too much. I’d say a “medium” head ends up with about 6 cups, give or take a little.
Can you please tell me how many servings this recipe makes? Thank you!
I haven’t made it in awhile, but it can easily feed 8-12, depending on what you are serving with it.
What can you use to replace milk? Will soy or almond milk work?
I have not tried it, but I don’t see why not.
Yummy yummy … This is very beautiful, I do not sabbatical to try it!
I haven’t tried it, but I think almond milk would work. I don’t have much experience with soy milk.
Super !!!
This looks so good! I’m excited to try it! Do you think it would be possible to freeze the leftovers?
Yep, I just ate leftovers I had frozen. I actually cut slices and crisped them up in a pan and I think I liked them even better!
Saw your recipe on Pinterest! This hashbrown crockpot recipe would also be great for dinner too. Thanks for sharing!
Yep, we had it for dinner, actually. We are breakfast for dinner-type people!
So I’m curious – do your kids know it’s cauliflower? This sounds like something my mom would have made us when we were kids, but we were so picky she probably would have “forgotten” to mention it wasn’t actual potatoes, lol!
This looks wonderful, and I love that it’s in the slow cooker – so much easier if you have a holiday crowd at your house!
I’m always up front with my kids and let them know when I sneak in veggies. So I guess it’s not really sneaking, right? Just makes it into a form they enjoy more.
Another great cauliflower recipe, Brianne!
Thanks Cindy!
Always looking for new riffs on cauliflower – this looks delish!
Keep an eye on my blog – I am always riffing on cauliflower 🙂